Once the spices are dried until crispy, each is roasted to a specific temperature, ranging from mild to high. The oils released during this roasting process enhance the aroma and flavour, giving it a more complex and robust taste.
Date_accepted:
2024-05-10T10:14:47Z
Modified:
2024-05-10T12:24:04Z
Type:
Image
Creator:
Mumbai Archive Project Team
Contributor:
Lavanya Ullas
Publisher:
Jio Institute
Rights:
http://rightsstatements.org/vocab/InC/1.0/
References:
Spices, East Indian cuisine, Portuguese, Mumbai Archive Project, Culinary history, East Indian, and Bottle Masala